Do you ever have those moments when you just can't decide what to eat so you don't eat anything? I totally had one of those yesterday. Luckily after some hemming and hawing, I finally decided to tackle another one of Bittman's salads. I had all the fixings to make #10. It's easy, fresh and so flavorful. I love the flavor you get from cooking the tomatoes. Instead of curry powder, I used a little Vadouvan (courtesy of The Spice House). This salad is great on its own, but I imagine a piece of grilled chicken breast would be an excellent addition and make this a complete meal.
Cherry Tomato and Arugula Salad
(aka #10 on Mark Bittman's List)
Makes 1 serving
Large handful arugula
Large handful cherry tomatoes
Juice from 1/2 lime
1 tablespoon mint, chopped
Extra virgin olive oil
Salt and pepper to taste
Pinch Vadouvan (or curry powder)
Cook the tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with the arugula, mint and lime juice. Season with salt and pepper to taste.